Whole Wheat Rhubarb Muffins

For the first time in a long time I found some rhubarb at the grocery store and couldn’t resist grabbing a couple stalks. I wanted to make something other then strawberry rhubarb pie, and came up with this creation instead:

Whole Wheat Rhubarb Muffins

Ingredients:

Muffin

2 cups whole wheat flour

1/2 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup 0% greek yogurt

1/4 cup + 3 tbsp Brown Sugar Splenda

1/2 cup canola oil

1 lightly beaten egg

2 tsp vanilla

1 1/2 – 2 cups fresh rhubarb, dicedTopping

1/2 cup granulated sugar

1 tsp Splenda brown sugar

2 tsp flour

2 tbsp margarine

Method

Preheat oven to 375

Mix together first five ingredients in mixing bowl and set aside.

In a separate bowl whisk greek yogurt, Splenda, oil, egg and vanilla until well blended and Splenda brown sugar is completely dissolved. Slowly add to dry ingredients, mixing in between each addition. Stir in rhubarb.

Spray muffin tins with non-stick spray and fill with muffin mix. I usually do about 2-3 to full.

In a small bowl combine the last four ingredients and divide the sugar mixture among the muffins.

Bake for 20 minutes, let cool. Even with the sugar topping, these muffins are not too sweet. A great breakfast or mid morning snack.